Lime ganache

Grate the lime peel using a "microplane" and immediately add to the lime juice.
Dissolve the sugars in the juice, add the liquid cream and heat to about 30ºC.
Separately melt the two couvertures and anhydrous butter to about 45/45ºC.
Add the aqueous phase to the couvertures and mix until well emulsified.

Assembly

Pre-crystallize the cocoa butter and use to sparingly line the mini half-bûche chocolate moulds.
Then, pre-set the Haiti 65% cacao dark chocolate couverture and use to line the chocolate moulds.
Dispense a drop of cane honey and vanilla filling into each mould, followed by some lime truffle ganache when its temperature has reached about 32ºC.
Allow to set for a few hours and then seal the base with Haiti 65% cacao dark chocolate couverture.
Unmould and reserve.